Vegan Lentil Stew
This comforting vegan lentil stew is incredibly satisfying thanks to hearty lentils and sweet potato. The leeks provide a savory allium note while the tomato paste, miso and cumin add bold flavor.
Servings: 6
Ingredients
- 3 tablespoons extra-virgin olive oil divided
- 1 large (12oz) sweet potato unpeeled and cut into 1/2-inch pieces
- 2 medium leeks thinly sliced into half-moons
- 2 large carrots roughly chopped
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1½ cups green or brown lentils
- ¾ teaspoon salt
- 4 cups chopped hearty greens such as kale or Swiss chard
- 1 tablespoon white miso
- 1 tablespoon lemon juice
Instructions
- Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Add sweet potato; cook, stirring occasionally, until lightly browned and beginning to soften, 6 to 8 minutes. Add leeks and carrots; cook, stirring occasionally, until softened, 3 to 4 minutes. Stir in garlic, tomato paste, cumin and the remaining 1 tablespoon oil; cook, stirring constantly, until fragrant and the tomato paste has darkened, about 1 minute.
- Add broth, water, lentils and salt; bring to a boil over high heat. Reduce heat to medium-low; cover and cook until the lentils are almost tender, 25 minutes. Stir in greens; cover and cook until the greens are wilted, about 10 minutes. Remove from heat. Stir in miso and lemon juice until combined.
Notes
To make ahead
Refrigerate in an airtight container for up to 1 week or freeze for up to 3 months.
